Classic Calabacitas

Classic Calabacitas

  • Author: Deborah Davis
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 4 1x
  • Category: Vegetable


Make the most of summer’s squash and zucchini in this classic calabacitas dish with roasted Hatch green chiles.


  • 7 cups chopped squash and zucchini (1/4-1/3″ pieces)
  • 1/2 large onion, chopped
  • 2 cobs corn, kernels removed
  • 2 tablespoons olive oil
  • 1/2 cup roasted green chile
  • 1/2 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1/2 teaspoon red chili powder (optional)
  • Salt and pepper to taste
  • Shredded cheddar cheese and sour cream for topping


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Toss the squash, onion, corn, and olive oil together in a large bowl. Pour into a 9″x11″ glass baking dish. Spread into an even layer.
  3. Bake for 35 minutes or until squash is softened. Stir every 10 minutes or so.
  4. Stir in green chile and seasonings.
  5. Heat your broiler on high and cook the squash for another 7-10 minutes, stirring frequently. You just want to lightly brown some of the squash.
  6. Serve with shredded cheese and sour cream.